One way I save money is I buy raw ingredients. It takes a little time to turn these raw ingredients into another product, but it’s worth it to save money and to know exactly what is in my food.
Brown sugar costs about twice as much as white sugar. I often get a 2 kg bag of white sugar on sale for $1.99, but I think the regular price is $2.99. One kg of brown sugar is $2.49. A 1.35 kg container of molasses is about $3.00 (that’s a lot of tablespoons).
If I make brown sugar instead of buying it, I’m saving money. And it’s simple. Fast. And is done to my taste, not the company’s. I don’t even need special equipment to do it. Just my regular mixer I’ve had since December 1996.
To make brown sugar, use the ratio of 1 cup of white sugar to 1 tablespoon of molasses. If you want it lighter, use less molasses. If you want darker brown sugar, add more molasses. It’s that simple. That’s all they do to sell it at the grocery store. So here’s how you do it.
Put white sugar in the small bowl of your mixer. You want tight quarters so the beaters can mix it well. Mix the sugar for about two minutes on medium to break up any lumps and to make it finer.
Then add the appropriate amount of molasses. Mix for about a minute on medium. This is what it will look like. Don’t be discouraged.
Mix for another minute, then use a spurtle (or wooden spoon or spatula) and press the sugar against the side of the bowl to break up the clumps of molasses.
Mix for another minute. It’s starting to look closer to brown sugar.
Again, use a spurtle and press the sugar against the side of the bowl. We’re almost there.
Mix another minute. You’ll soon recognise brown sugar. If there are any brown lumps, crush them. When you buy brown sugar, these are the lumps you’ll find.
If you need to, mix it another minute. The brown sugar will be light and fluffy. You have just made fresh brown (aka golden) sugar.
Store in a pretty air-tight container and use as you would store-bought brown sugar.
From here on, you’ll never again have to pay double to buy brown sugar.
If you like a well-stocked pantry, keeping only white sugar instead of white and brown provides more versatility.
Happy Baking.
Diane McGyver 